Print
Homemade Dill Pickles Square Recipe Preview Image

Homemade Dill Pickles

This recipe was adapted from Simple Bites' Garlic-Dill Pickles and Better Home and Garden's Best-Ever Dill Pickles. Makes some tasty dill pickles.
Categories Side
Difficulty Easy
Keyword dill pickle recipe, how to make dill pickles, pickle recipe
Prep Time 2 days
Cook Time 30 minutes
Total Time 2 days 30 minutes
Servings 12
Calories 125 kcal
Author Lacey Baier of A Sweet Pea Chef

Ingredients

Tools You'll Need

  • Large Canner with Lid
  • 7-10 1- Pint Canning Jars Lids and Bands
  • Large Pot
  • Wide-Mouth Funnel
  • Small Saucepan
  • Jar Lifter
  • Silicone Tongs
  • Clean Cloth to wipe rims

Ingredients

  • 7-8 lbs pickling cucumbers preferably 3-4-inches and crisp
  • 1 1/2 cups pickling salt divided
  • 6 cups water
  • 6 cups white vinegar
  • 1/2 - 3/4 cup granulated sugar use less if you really want to limit sweetness
  • 9 tbsp dill seeds
  • Optional: whole peppercorns garlic cloves

Instructions

  1. Day 1 (Do this step if you want to maximize crispness)
  2. Gently scrub cucumbers under running water to remove dirt and prickly bits. Trim off 1/8-inch from each end and prick all over with a fork.
  3. In a large bowl, layer cucumbers and 1 cup pickling salt using about one-quarter of each per layer. Add enough cold water to cover by about 1 inch. Place a plate on top to weigh down the cucumbers. Cover and let stand at a cool room temperature for 12-24 hours.
  4. Day 2
  5. Wash canning jars thoroughly in hot, soapy water and rinse well. Fill the jars with hot water and place in the canning pot. Fill the canning pot with hot water, making sure the water covers the jars by at least 1 inch. Cover the pot and bring the water almost to a boil over medium-high heat for at least 30 minutes. When the water is almost boiling, reduce the heat to keep at a simmer and keep the pot covered until you’re ready to use the jars.
  6. In a small saucepan, bring approximately 2 inches of water to a simmer. Add the lids, cover the saucepan and remove from heat.
  7. Rinse the cucumbers well and drain. Slice into spears (quarters, lengthwise) or into 1/4-1/2 inch slices and set aside.
  8. In a large pot, combine the remaining 1/2 cup pickling salt, sugar, water, and vinegar. Bring to a boil over medium-high heat, stirring often until salt is dissolved. Boil for 1 minute. Reduce heat to low and keep liquid hot. Keep covered to prevent evaporation when you’re not using the liquid.
  9. Use the jar lifter to lift a jar out of the simmering water. Pour the hot water out into the sink and put the jar on a towel on the counter. Pack cucumbers into the jar, leaving about 1/2 inch headspace. Place the canning funnel over the jar and, using a ladle, pour hot pickling liquid into the jar, leaving 1/2-inch headspace. Add 1 tbsp. dill seed into the jar. Wipe the rim with a clean cloth or paper towel dipped in warm water. Using the silicone tongs, remove a lid disk from the saucepan of hot water and place it on the jar. Wipe jar rim and adjust lid until tight. Repeat with remaining pickles and jars. Discard any remaining hot vinegar mixture.
  10. Place the jars into the canner and return to a boil. Process for 10 minutes (start timing after the water has reached boiling again). Turn off heat and remove the lid from the canning pot.
  11. Use the canning tongs to transfer the jars to a clean towel on the counter and let them stand for 24 hours. The lids will make a "pinging" noise as they cool -- this is the jar sealing. Any jars that do not seal should be refrigerated.
  12. Let stand 1 week. Chill pickles thoroughly in the refrigerator prior to opening for best texture.
Nutrition Facts
Homemade Dill Pickles
Amount Per Serving
Calories 125 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Sodium 908.2mg38%
Carbohydrates 24.9g8%
Fiber 2.4g10%
Sugar 4.9g5%
Protein 2.5g5%
Vitamin A 50IU1%
Vitamin C 11.6mg14%
Calcium 130mg13%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.